One ritual of spring is planting a garden. And for many home gardeners, this includes plans for preserving the garden’s bountiful produce. Proper attention to detail is critical for producing home-preserved foods that are safe, wholesome and delicious.
The recent outbreak of botulism at a church potluck dinner in Lancaster, Ohio is a good reminder that all vegetables, meats and poultry need to be canned properly for safety. One woman died and 21 others were confirmed with botulism from eating potato salad containing improperly home-canned potatoes at that potluck meal.
According to the U.S. Centers for Disease Control and Prevention (CDC), botulism is a rare illness caused by a nerve toxin that is produced by the bacterium Clostridium botulinum. Foodborne botulism is caused by eating foods that contain the odorless, tasteless botulinum toxin. Since Clostridium botulinum is an anaerobic bacteria that thrives in the absence of oxygen, food not canned correctly can be risky or even deadly if botulism toxin develops inside the sealed jars.
The Ellis County Extension Office will offer a program on “Food Preservation Basics” on Monday, May 11 at 3:30 pm at Forsythe Library at Fort Hays State University. This program is hosted by the FHSU Hunger Initiatives Grant in conjunction with new gardening efforts on campus. However, anyone interested in learning more about safe home food preservation is invited to attend. I’ll review the science of home food preservation, review approved procedures and equipment and share Extension food preservation resources.
In light of the recent botulism outbreak, home canners are reminded that a pressure canner is required to safely preserve all vegetables, meats and other low-acid foods and combinations. The dial gauge on a pressure canner should be tested each year to ensure accuracy.
Blakeslee, food safety expert at K-State Research and Extension, said canning information prior to 1994 should not be used.
“The USDA continues to review canning information and has updated a lot of recommendations in the last 20 years,” she said.
“When you do things rights you shouldn’t have a food safety problem,” said Blakeslee, who also advised against making up home canning recipes or using untested recipes found on the internet, including popular sites like Pinterest and Facebook.
Instead of online recipes or old-fashioned hand-me-down procedures, home canners should rely on USDA recommendations or Extension publications as reputable sources of information. The K-State Research and Extension Bookstore has several fact sheets, including “10 Tips for Safe Home-Canned Food” MF3170, available online at www.ksre.ksu.edu/bookstore. Or go to the food preservation page at Blakeslee’s Rapid Response Center website- www.rrc.ksu.edu- for more information.
Join me at 3:30 pm on Monday at FHSU Forsythe Library for a review of food preservation basics. No pre-registration is needed, just come and learn about the science and safety of home food preservation. Remember- just because it seals, doesn’t mean it’s safe!
Linda K. Beech is Ellis County Extension Agent for Family and Consumer Sciences.